wedges, garlic, onion, salt, and thyme. Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
Add squash to the bowl and stir well, until veggies are coated in the cheese mixture.
Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps—there will be a lot, so pack it in! Sprinkle with grated topping.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful—steam will be hot.) If you like, season to taste with additional salt and thyme. Enjoy!
MAKES 2 SERVINGS
You’ll Need: bowl, heavy-duty aluminum foil, baking sheet
Prep: 10 minutes
Cook: 35 minutes
hustle ’n brussels foil-pack attack
Brussels sprouts are just tiny cabbages. And they’re soooo cute! People who THINK they don’t like ’em will be converted after trying this dish. Make it and see for yourself.
----
PER SERVING (½ of recipe): 182 calories, 2.75g fat, 513mg sodium, 35.5g carbs, 6.5g fiber, 5g sugars, 6g protein
----
Ingredients
10 Brussels sprouts (or 14, if small), halved
4 baby red potatoes (about 10 ounces), cut to same size as halved sprouts
½ cup chopped onion
1 teaspoon olive oil
1 teaspoon dried rosemary
½ teaspoon chopped garlic
½ teaspoon coarse salt
Directions
Preheat oven to 400 degrees.
Combine all ingredients in a bowl and mix well. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet. Place veggie-potato mixture in the center of the foil, and spread it out a bit.
Place another large piece of foil over the veggie-potato mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 30 to 35 minutes, until veggies are tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful—steam will be hot.) Serve and eat!
MAKES 2 SERVINGS
----
For Weight Watchers POINTS ® values and photos of all the recipes in this book, check out hungry-girl.com/book.
----
You’ll Need: large bowl, heavy-duty aluminum foil, baking sheet, nonstick spray
Prep: 15 minutes
Cook: 25 minutes
fajitas in a foil pack
Nah, you don’t need to stir-fry your fajita ingredients in a pan with lots of oil. That’s SO 1990s! These mod fajita foil packs are A-mazing!
----
PER SERVING (½ of recipe): 244 calories, 2.5g fat, 716mg sodium, 13g carbs, 3g fiber, 5.5g sugars, 41.5g protein
----
Ingredients
1½ tablespoons lime juice
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon salt
1/8 teaspoon ground cumin
12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips
1 bell pepper (any color), sliced
1 small zucchini, sliced into thin strips
Half an onion, sliced
Directions
Preheat oven to 375 degrees.
Combine lime juice and cornstarch in a large bowl, and mix until cornstarch dissolves. Stir in all the seasonings to form a thick paste. Add chicken and veggies and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender.
Let cool slightly. Using
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
Add squash to the bowl and stir well, until veggies are coated in the cheese mixture.
Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps—there will be a lot, so pack it in! Sprinkle with grated topping.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful—steam will be hot.) If you like, season to taste with additional salt and thyme. Enjoy!
MAKES 2 SERVINGS
You’ll Need: bowl, heavy-duty aluminum foil, baking sheet
Prep: 10 minutes
Cook: 35 minutes
hustle ’n brussels foil-pack attack
Brussels sprouts are just tiny cabbages. And they’re soooo cute! People who THINK they don’t like ’em will be converted after trying this dish. Make it and see for yourself.
----
PER SERVING (½ of recipe): 182 calories, 2.75g fat, 513mg sodium, 35.5g carbs, 6.5g fiber, 5g sugars, 6g protein
----
Ingredients
10 Brussels sprouts (or 14, if small), halved
4 baby red potatoes (about 10 ounces), cut to same size as halved sprouts
½ cup chopped onion
1 teaspoon olive oil
1 teaspoon dried rosemary
½ teaspoon chopped garlic
½ teaspoon coarse salt
Directions
Preheat oven to 400 degrees.
Combine all ingredients in a bowl and mix well. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet. Place veggie-potato mixture in the center of the foil, and spread it out a bit.
Place another large piece of foil over the veggie-potato mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 30 to 35 minutes, until veggies are tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful—steam will be hot.) Serve and eat!
MAKES 2 SERVINGS
----
For Weight Watchers POINTS ® values and photos of all the recipes in this book, check out hungry-girl.com/book.
----
You’ll Need: large bowl, heavy-duty aluminum foil, baking sheet, nonstick spray
Prep: 15 minutes
Cook: 25 minutes
fajitas in a foil pack
Nah, you don’t need to stir-fry your fajita ingredients in a pan with lots of oil. That’s SO 1990s! These mod fajita foil packs are A-mazing!
----
PER SERVING (½ of recipe): 244 calories, 2.5g fat, 716mg sodium, 13g carbs, 3g fiber, 5.5g sugars, 41.5g protein
----
Ingredients
1½ tablespoons lime juice
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon salt
1/8 teaspoon ground cumin
12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips
1 bell pepper (any color), sliced
1 small zucchini, sliced into thin strips
Half an onion, sliced
Directions
Preheat oven to 375 degrees.
Combine lime juice and cornstarch in a large bowl, and mix until cornstarch dissolves. Stir in all the seasonings to form a thick paste. Add chicken and veggies and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender.
Let cool slightly. Using
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